SLOW-COOKER CHIPOTLE PORK AND SWEET POTATO STEW WITH CORNBREAD

SLOW-COOKER CHIPOTLE PORK AND SWEET POTATO STEW WITH CORNBREAD image

Number Of Ingredients 37

Previous Next

2 pounds
boneless country pork ribs, cut into 2-inch pieces
1 teaspoon
chipotle chili powder
1 teaspoon
dried oregano
1 teaspoon
ground cumin
1 teaspoon
salt
1
onion, chopped
4
cloves garlic, sliced
1 1/4 pounds
sweet potatoes, peeled and cut into 1-inch pieces
1
green pepper, cored, seeded and thinly sliced
2 cups
reduced-sodium chicken broth
cornbread
1/2 cup
cornmeal
/2 cup
all-purpose flour
2 teaspoons
sugar
1 teaspoon
baking powder
1/8 teaspoon
salt
2 tablespoons
cold butter, cut into small pieces
1/2 cup
milk
2 tablespoons
chopped cilantro

Steps:

1. Coat slow-cooker bowl with nonstick cooking spray. Season pork with chili powder, oregano, cumin and 1/2 tsp of the salt. Place in slow cooker; add onion, garlic, sweet potatoes and green pepper, in that order. Pour broth over top. 2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 3. Add remaining 1/2 tsp salt 45 minutes before end of cooking time; drop cornbread batter (see below) in heaping tbsp on top. If cooking on LOW, add 15 minutes. 4. Cornbread: In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir in milk until just moistened; fold in cilantro.